Yummy beef

I was a vegetarian from age 15 until I delivered Jack. Guess my body needed the iron at that moment, but something inside me screamed for a steak. Since then, I have been a minimally regular steak eater (like once every 4-6 weeks) and admittedly am picky about what steak I will actually eat. Because I am so focused on animal welfare, I will only eat beef that was humanely raised and slaughtered. As I am equally focused on health and the environment, I will only eat beef that has not been administered any antibiotics or hormones. And lastly, just because I like it, I focus on filet mignon. So, I must tell you that I have found a source of the bestest, bestest steaks. Heritage Foods USA (www.heritagefoodsusa.com), which is a wonderful group that raises and sells heritage breeds so that we don’t lose these varieties [of animals, produce, etc], offers Piedmontese petite medallions. The Piedmont line of cattle hail from northern Italy and carry the gene for inactive myostatin which increases muscularity, reduces fat and improves tenderness. The medallions surely demonstrate those qualities.

Tonight, I’m going to do a simple grill with rhubarb chutney because we’re having a humongous Syrah by Qupe’ (the ‘05 Bien Nacido). I love filet with chimichurri and have a fabulous recipe but the vinegar in it won’t mesh well with the velvety, fruit-forward, tannin’iness of the Syrah. My sister cooked these steaks in a green peppercorn-cognac sauce which was pretty insane too. And Tom makes a mean mushroom-marsala or mushroom-port reduction which is also insanely good. But I really want the Syrah to star tonight so a seasoned (s&p) steak or this chutney are really my best options.

Do you ever roast your asparagus? In my opinion, this is the prime way to prepare asparagus: wash, brush with EVOO, sprinkle with sea or kosher salt, and roast at 400 for 6-8 mins (or until desired tenderness and/or depending on the thickness of the stalks).

Off to start the feast. Hope you are eating well tonight!